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Chicken Chimichangas Recipe

Crispy, cheesy chicken chimichangas filled with seasoned shredded chicken and refried beans for a satisfying Tex-Mex meal.
Prep Time30 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 3 cups cooked shredded chicken
  • 1 tablespoon canola oil plus more for frying
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon lime juice
  • 1/2 cup tomato sauce
  • 1/4 cup low-sodium chicken broth
  • 1 teaspoon chili powder or more to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground oregano
  • 1/2 cup salsa
  • 1/4 cup cream cheese
  • 2 cups refried beans
  • 6 burrito-size flour tortillas
  • 2 cups shredded Mexican cheese blend
  • guacamole for serving
  • salsa for serving
  • sour cream for serving
  • lime for serving

Instructions

  • Heat 1 tablespoon canola oil in a large non-stick skillet over medium-high heat.
  • Add the finely diced onion and sauté until tender, about 3–4 minutes, then add the minced garlic and cook 30 seconds more.
  • Stir in the tomato sauce, chicken broth, lime juice, chili powder, cumin, smoked paprika, ground oregano and 1/2 cup salsa; bring to a gentle boil.
  • Reduce heat and simmer, stirring frequently, until the sauce thickens and reduces by about half, 5–6 minutes.
  • Stir in the cream cheese until melted and smooth, then add the shredded cooked chicken and heat through; taste and adjust seasoning.
  • Spread about 1/4 cup refried beans in the center of each tortilla, leaving a 2-inch border around the edges.
  • Top the beans with about 1/2 cup of the chicken mixture and roughly 1/4 cup shredded cheese on each tortilla.
  • Fold the sides of each tortilla inward and roll tightly like a burrito, securing the ends with toothpicks.
  • Pour about 1 inch of vegetable or canola oil into a deep skillet and heat over medium-high until it reaches approximately 365°F (about 190°C).
  • Fry two chimichangas at a time until golden brown on both sides, then transfer to paper towels to drain and remove toothpicks.
  • Repeat with remaining chimichangas and serve warm topped with guacamole, salsa, sour cream and lime.

Equipment

  • large non-stick skillet
  • spatula or wooden spoon
  • Measuring cups and spoons
  • cutting board and knife
  • deep skillet or cast iron pan for frying
  • Paper Towels
  • Toothpicks

Notes

  • Use low-sodium broth to control salt level.
  • Adjust chili powder to taste for spiciness.
  • Do not overfill tortillas to prevent splitting while frying.
  • Drain chimichangas on paper towels after frying.
  • Remove toothpicks before serving.